Preheat your oven to 400°F / 200°C.
Line a large, heavy-bottomed baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the sweet potato wedges with oil, salt, and pepper until evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not touch. This helps them get crispy.
Roast for 15 minutes.
While the potatoes are roasting, prepare the glaze.
In a medium saucepan, bring the molasses (or sorghum) and water to a boil over medium-high heat.
Cook, stirring occasionally, for 5 minutes until it thickens slightly.
Remove the saucepan from the heat and carefully stir in the soy sauce to combine. Be cautious as it may bubble up.
After 15 minutes, remove the potatoes from the oven. Carefully pour the glaze over the wedges and use tongs to gently toss them until they are all coated.
Return the baking sheet to the oven and roast for another 5-10 minutes, or until the glaze is bubbly and caramelized and the potatoes are tender.
Keep a close eye on them to prevent the glaze from burning.
Serve immediately, hot from the oven, or enjoy at room temperature.
Don't overcrowd the baking sheet! Give the wedges plenty of space to roast rather than steam. Use two sheets if necessary to ensure they get crispy and caramelized.
